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Chicken Tikka Masala with Naan

Recipe from an Instagram reelAdded 1 August 2026.

30 minutes to prep, 2 hours 30 minutes to cook. A classic Indian favorite, this chicken tikka masala delivers a rich, creamy tomato sauce infused with aromatic spices, paired with warm, fluffy naan bread. The slow‑cooked sauce develops deep flavor, while the homemade naan adds a comforting, buttery bite. Perfect for a Sunday family dinner that never disappoints.

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Chicken Tikka Masala with Naan, a frame from the Instagram video

Method

  1. In a bowl, combine diced chicken, yogurt, tandoori spice mix, and salt; cover and marinate for 2–3 hours.

    Kitchen notes · Added by ReelsMeals: Chicken pieces are fully covered with yoghurt spice marinade. Turn them through the mixture before chilling.

  2. Heat a little oil and add onion, ginger, garlic, and spices; toast until fragrant.

  3. Add tomato puree, water, passata, and tinned tomatoes; simmer on low heat for 3–4 hours, stirring occasionally.

  4. A thick red sauce is stirred into the pan with the chicken pieces.

  5. For the naan, mix flour, yogurt, and butter in a bowl; in a separate jug, dissolve yeast and sugar in warm water and let foam for 5–10 minutes.

  6. Combine the dough mixture, knead until smooth, and let proof at 86°F or room temperature until doubled in size.

  7. Dough is being kneaded by hand on a floured surface.

  8. Divide the dough into portions, roll each out with a rolling pin, and cook on medium heat for about 1½ minutes per side until golden brown.

  9. Serve the hot chicken tikka masala with freshly cooked naan.

Tips while you cook

Marinate early
Marinate the diced chicken with yogurt, tandoori spice mix, and salt for 2–3 hours before cooking.
Stir sauce occasionally
While the sauce simmers on low heat for 3–4 hours, stir it occasionally to prevent sticking.
Proof dough until doubled
Let the naan dough proof at 30 °C or room temperature until it has doubled in size before shaping.
Cook naan briefly on each side
Cook each rolled naan on medium heat for about 1½ minutes per side until golden brown.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Where this recipe comes from.

The recipe comes from the original post. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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